Tuna Noodle Skillet

This is a quick easy to make recipe.  This works well when you don’t have a lot of time to make dinner!

 

 

Tuna Noodle Skillet
 
Author:
Ingredients
  • 3½ cups of mini penne noodles
  • 1 cup chopped celery
  • 2 tbsp water
  • ½ cup sour cream
  • ½ cup ranch dressing
  • 1 can tuna, drained, flaked
  • 1 jar chopped pimientos, drained
Instructions
  1. Cook and drain noodles as directed on the box. While they are cooking, place celery and water in a skillet and cover. Cook over medium heat for 3-4 minutes.
  2. Once the noodles are done, stir the noodles and the remaining ingredients and into the skillet. Cook for about 5 minutes until thoroughly heated.

Easy Chicken and Rice Casserole

This is an easy to make slow cooker recipe. My slow cooker tends to cook warm, so once I added the rice, I had add more water than what the recipe calls for. Next time, I think I would add another can of condensed cream of chicken soup.

 

 

Easy Chicken and Rice Casserole
 
Author:
Ingredients
  • 1 lb. boneless skinless chicken breasts cut into 1 inch slices
  • 1 can condensed cream of chicken soup
  • 1 jar (4.5 oz) sliced mushrooms
  • ½ cup water
  • 1½ cups frozen vegetables, thawed
  • 1½ cups uncooked instant white rice
Instructions
  1. In a slow cooker place chicken. Top with soup, mushrooms, and water. Stir to mix and spread evenly over chicken. Cover and cook on low for 4 - 5 hours.
  2. About 15 minutes before serving, stir thawed vegetables and rice into the chicken mixture. Cover and cook on low for another 10-15 minutes or until the rice is done. Salt and pepper to taste.

Skillet Chicken Pot Pie

 

 

Skillet Chicken Pot Pie
 
Author:
Ingredients
  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast cut into 1 inch pieces
  • 1 tsp salt
  • 1½ tsp dried thyme leaves
  • ⅛ tsp pepper
  • 2 cups sliced fresh carrots (its about 4 medium carrots)
  • 2 cups frozen potatoes O'Brien
  • 1 jar chicken gravy
  • 1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
  • ½ tsp garlic powder
Instructions
  1. In a skillet, heat oil. Add chicken, sprinkle with salt, ½ tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.
  2. Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.
  3. During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.